Int.J.Curr.Microbiol.App.Sci (2018) 7(1): 2063-2071

International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 01 (2018) Journal homepage: http://www.ijcmas.com

Original Research Article https://doi.org/10.20546/ijcmas.2018.701.248

Quality Changes during Ice Storage of Acetes Species

Utkarsha Keer1, Hina Alim2, Martin Xavier1 and A.K. Balange1*

1Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai- 400 061, India 2Department of Life Sciences, University of Mumbai, Kalina, Santacruz (E), Mumbai- 400 098, India

*Corresponding author

ABSTRACT

K e yw or ds Acetes is a good source of protein and is very low in fat and calories, making it a healthy food of choice for consumers but due to small in size it degrades faster by the action of Acetes, Ice storage, Quality, Proximate microbes and enzymes. However, there is no information about the quality changes of composition, Acetes during icing with reference to proximate composition, fatty acid profile, mineral Monounsaturated fatty acids (MUFA), Poly profile and other biochemical changes. Therefore, the present investigation has been unsaturated fatty acids undertaken and the results of ice storage study of Acetes revealed that proximate (PUFA) composition remained constant up to 6 days and it slightly changed during 11 days of

storage period. Increase in the percentage of saturated fatty acid with slight reduction in Article Info monounsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) was Accepted: observed during ice storage. The levels of minerals like Fe, Zn, P, Ca and Na also 14 December 2017 th decreased on 9 day of ice storage. Sensory scores of Acetes for all attributes also declined Available Online: with increase in ice storage. From present study it can be concluded that Acetes can be 10 January 2018 remained in eatable condition up to 11 days of ice storage. Introduction landed along North - West coast in the states of Gujarat and Maharashtra. Besides this, it is Acetes contributes to about 55.82% and 78% also landed along the coast of Andhra Pradesh, of total non-penaeid landing in Gujarat and West Bengal and Andaman and Nicobar Maharashtra respectively in India (Anon, Islands (Zynudheen et al., 2004). It is a small 2013). Some species of Acetes such as Acetes sized prawn and is abundant in Indian water indicus, Acetes johni, Acetes sibogae and throughout the year but the peak season is Acetes japonicas are available along the from April-June and October-December in Indian coast. Acetes indicus is the most Maharashtra. It mainly comes as by-catch common species and is an epipelagic shrimp from trawl and dol net fishing. which inhibits water shallower than 50 m deep. They can grow maximum up to 15-20 Although it is landed in bulk, no proper mm in body length and have a lifespan of utilization has been done due to its small size. about 3-10 months. In India, it is mainly Preservation of Acetes by traditional icing is

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Int.J.Curr.Microbiol.App.Sci (2018) 7(1): 2063-2071 difficult and it degrades faster by the action of is very limited literatures on the quality enzymes secreted by hepato-pancreas due to changes of Acetes during ice storage which fisherman dump it onboard and is left to particularly in reference to its nutrient changes deteriorate. Very little quantity of Acetes i.e. minerals and fatty acids. Therefore an landed is consumed in fresh form and due to attempt has been made in the present poor handling most of the catch is degraded as investigation to study the quality changes of it reaches the coast that can be used only as Acetes during ice storage. raw material for fishmeal plants. Materials and Methods Acetes is not a targeted catch and is caught as a by-catch in trawl gear. However, dry Acetes Sample collection contains 15.55% moisture, 63.76% protein, 6.03% fat and 13.62% ash (Sridhar, 1983). Fresh Acetes were purchased from Versova Due to lack of proper storage facility high fish landing centre. Insulated ice box with ice portion of catch landed is in decomposed was used to bring it to the laboratory. Tap form. water was used for washing the Acetes to remove dirt. Cleaned and washed Acetes was Ice storage is the simplest and cheapest used for the study. About 500 g of Acetes was method of short term preservation. It is an packed in polyethene bags and kept in effective way of reducing spoilage if done thermocol box with flake ice. Flake ice was quickly, handled carefully and hygienically. used with Acetes in 1:1 ratio. Melt water was The objective is to cool fish as quickly as changed twice in a day. Ice storage study was possible, to as low a temperature as possible, carried out up to 14 days at an interval of 3 without freezing. The icing of fish is a process days of sampling. The samples were subjected by which temperature of a fish is reduced for proximate, biochemical, mineral, microbial close to but not below freezing point of water and sensory evaluation. (0 °C). It delays both biochemical and bacteriological processes in fish and Analyses consequently prolongs the storage of fish. The main merit of the method is that it provides Proximate composition the maximum possibility of preserving the natural nutritional and functional properties of Proximate composition i.e. moisture, protein, the fish. Icing cannot prevent spoilage, but the fat and ash contents were analyzed by the colder the fish the greater the reduction in standard method as described by AOAC bacterial and enzyme activity. Shelf life of (2000). Differences in weight were recorded iced fish depends mainly on the initial quality after drying the sample (10 g) in hot air oven of fish, method and duration of icing. Icing at 100 ± 5 ºC overnight to determine the leads to various changes according to the moisture content. The crude protein content initial condition of the fish like type and size was measured by using the micro-Kjeldahl of fish, type of ice, method of capture and method using Kelplus equipment (Pelican handling, fat content etc. Angel et al., (1985) instruments, Chennai, India). Total lipid was reported a shelf-life of 8 days for whole M. estimated by Soxhlet extraction method with rosenbergii stored in ice. The shelf life of diethyl ether as solvent. Ashing was done by shrimp (P. merguiensis) stored in ice (0 °C) incineration in a muffle furnace (CEM was remained in acceptable condition up to 8 Corporation, USA) at 550 ±50 ºC until white days (Fatima et al., 1988). Nevertheless, there ash was obtained.

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Biochemical indices Germany). Sample was digested in a Microwave Digester (Milestone, Shelton, Tri-methylamine-nitrogen (TMA-N) and total Italy) and the prepared sample was aspirated volatile base-nitrogen (TVB-N) was into the flame and the corresponding determined based on the method described by absorption of the characteristic radiation by Vyncke (1996) using TCA with slight each element was recorded. Values are modifications. Peroxide value (PV) value was expressed in percentage (%). expressed as meq of O2/kg of fat and determined by AOAC (2005) method. Microbial analysis Thiobarbituric acid reactive substances (TBARS) were determined as described by Acetes samples were examined for TPC (Total Tarladgis et al., (1960) and expressed as mg of Plate Count) by the method as described by malonaldehyde per kg of sample. The pH was APHA (2001). measured using a digital pH meter (Eutechtutor pH/ °C meter, Eutech Sensory evaluation Instruments, Singapore). Samples were evaluated by a panel of 10 Fatty acid profile judges using 9-point Hedonic scale for their sensory characteristics like color, appearance, Preparation of fatty acid methyl esters was texture, odour, taste and overall acceptability. done according to the method described in AOAC (1995). The methylated fatty acids Statistical analysis were separated using GC-MS (QP2010, Shimadzu, U.S.A.) equipped with DB Wax All analyses were carried out in triplicates and (30 m X 0.25 mm internal diameter X 0.25 µm subjected to tests. Analysis of variance was film thickness) capillary column (Cromlab S. performed by one-way ANOVA procedures A.). The Carrier gas used was helium. Injector with the application of Duncan’s multiple and detector temperatures were set at 250°C. range tests and descriptive statistics using Injection was performed in split mode (1:15) SPSS 16 (SPSS, 2010). The least significant with an injection volume of 1µl FAME. The difference (LSD) was used to test for initial column temperature was maintained for difference between means and significance 2 minutes at 50 °C. The temperature was set to was defined at P<0.05. Results are reported as increase at the rate of 10 °C per minute till the mean values of determinations ± Standard final temperature of 230 °C reached and to deviations (SD). hold at that temperature for 35 minutes. FAME was separated at a constant pressure of Results and Discussion 82.5 KPa. The peaks were identified by comparing the mass spectra with the mass Changes in proximate composition spectral data base. The changes in proximate composition during Mineral profile ice storage of Acetes are given in (Table 1). Moisture content was observed as Minerals were determined by Inductively 83.55±0.46% and 84.33±0.19% on 0th day and Coupled Plasma Atomic Emission 11th day respectively. The slight increase in Spectrometer (ICP-AES) (Model Thermo the moisture content of Acetes was probably Electron IRIS INTREPID II XSP DUO, due to absorption of melt water by the muscle.

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Similar results were observed by Kirshnick et during ice storage up to 11 days and are al., 2006 in case of M. rosenbergii stored in mentioned in (Table 2). TMA value increased ice. Basavakumar et al., 1998 also observed from 3.73 mg% to 13.53 mg% during 11 days the increase in moisture content of P. period of ice storage. It is now well Monodon stored in ice. Angel et al., 1981 established that TMA is produced mainly by reported slight increase in moisture in M. bacterial action on its oxide. TMA is used to rosenbergii kept at 0 0C. The slight increase in access the freshness in marine fish. Increase in moisture content of ice stored Acetes in TMA in P. merguinsis store in ice was found present investigation is in agreement with the by Fatima et al., 1988. Similarly many above findings. researchers have observed direct correlation between bacterial growth and TMA Protein content of Acetes was decreased production during the storage of fish product. significantly (p <0.05) from 12.26±0.88 to The present increase of TMA in Acetes during 10.11±0.19 during ice storage. The loss of ice storage can be very well correlated with protein might be attributed to cell rupture above findings. Maximum acceptable limit of during ice storage (Bauer and Eitenmiller, TMA of marine product is reported to be 15 1976). According to Basavakumar et al., 1998 mg N %. The value of TVB-N increased from the decrease in muscle protein observed in P. 5.13 mg% on day 0 to 21.07 mg% on 11th day monodon after 7 days of storage on ice may be of ice storage of Acetes. due to the leaching of components soluble in water and to the dilution effect for water TVB-N includes mainly ammonia bases like absorption. dimethylamine, trimethylamine and probably traces of monoethylamine and propylamine The fat content in fresh Acetes was very less (Contreras-Guzmán, 1994). Leitao and Rios, i.e. 0.60±0.03%, the slight decrease 2000 reported TVB-N content of 18.7 mg % (0.31±0.01%) in fat content might be in fresh M.rosenbergii and 26 mg % after 10 attributed to increase in moisture content of days of storage in ice. However, Karthikeyan Acetes. Similar results were observed by et al., 1999 observed decrease in TVB-N Kirshnick et al., 2006. content in P. indicus from 13.5 mg N % to 37 mg N %. The value of TVB-N obtained in the Similarly ash content was reduced from present investigation after 11 days of ice 2.24±0.02% to 2.02±0.07%. However, the storage are in accordance with the acceptable decrease in ash content was negligible. The limit for fish and general i.e. 35 mg N/100g slight reduction in the ash content might be (Brasil, 1997). attributed to leaching of soluble compounds due to loss of the natural impermeability of PV of fresh Acetes increased from 0.83 meq prawn muscle and the absorption of melt peroxide O2/kg fat to10.5 meq peroxide O2/kg water from the ice. Kirshnick et al., 2006 fat during 11th day of ice storage. The increase reported slight reduction in the ash content of in PV in the present study might be attributed M. rosenbergii stored in ice. to the oxidation of unsaturated fatty acids in the Acetes. The increase in PV in the flesh Changes in biochemical indices cooked farm salmon up to 5 days of chilling was observed by Rodriguez et al., 2007. All the biochemical indices i.e. TMA, TVB-N, TBARS value of fresh Acetes increased from PV, TBARS and pH were found to be 0.03 mg MDA/kg to 0.34 mg MDA/kg during increasing significantly (p<0.05) in Acetes 11days of ice storage.

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Table.1 Changes in proximate composition (%) during iced storage study of Acetes

Storage period Moisture Crude protein Fat Ash (Days) 0 83.55±0.46a 12.26±0.88a 0.60±0.03a 2.24±0.02a 3 83.66±0.51a 12.16±0.34ab 0.58±0.05a 2.23±0.04a 6 83.82±0.30a 11.53±0.29bc 0.49±0.03b 2.14±0.049b 9 83.99±0.78a 10.81±0.91cd 0.34±0.03c 2.11±0.092c 11 84.33±0.19a 10.11±0.19d 0.31±0.01c 2.02±0.07c Different letters in the same column indicate the significant difference (p <0.05). Values are mean ± SD (n=3).

Table.2 Changes in biochemical indices during iced storage study of Acetes

Storage period TMA TVBN PV (meq of TBARS (mg pH (Days) (mg N/100g) (mg N/100g) O2/kg of fat) malonaldehyde/kg) 0 3.73±0.81a 5.13±1.40a 0.83±0.06a 0.03±0.00a 6.56±0.01a 3 6.85±0.80ab 7.77±1.58a 1.53±0.26a 0.20±0.01a 6.78±0.01a 6 9.31±0.81b 11.33±2.38b 7.67±0.29b 0.21±0.01a 7.25±0.01b 9 11.42±0.79bc 17.34±1.30bc 9.00±1.30bc 0.29±0.01a 7.62±0.02b 11 13.53±0.47bc 21.07±1.36c 10.50±0.50bc 0.34±0.01a 8.09±0.02bc Different letters in the same column indicate the significant difference (p <0.05). Values are mean ± SD (n=3).

Table.3 Changes in fatty acid profile during ice storage study of Acetes

Name Short illustration Area % 0th Day 9th Day Lauric acid C12:0 0.17 0.59 Tridecanoic acid C13:0 4.37 0.09 Myristic acid C14:0 0.35 7.12 Pentadecanoic acid C15:0 1.3 1.87 Palmitic acid C16:0 23.09 29.29 Margaric acid C17:0 2.12 2.82 Stearic acid C18:0 4.02 1.53 Eicosanoic acid C20:0 0.83 0.59 Docosanoic acid C22:0 1.22 2.55 SAFA 37.47 46.45 Palmitoleic acid C16:1(n-7) 24.25 22.24 Oleic acid C18:1(n-9) 7.18 4.75 Gadoleic acid C20:1(n-9) 0.77 3.46 Erucic acid C22:1(n-9) 0.3 0.79 MUFA 32.5 31.24 Linoleic acid C18:2(n-6) 0.81 ND Octadecadienoic acid C18:2(n-3) 0.22 ND Ecosadienoic acid C20:2(n-7) 0.52 ND α – Linolenic acid C18:3(n-3) 0.58 0.31 Arachidonic acid C20:4(n-6) 4.97 5.08 Ecosapentaenoic acid C20:5(n-3) 10.14 8.5 Docosahexaenoic acid C22:6(n-6) 12.83 8.43 PUFA 30.07 22.32

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Table.4 Changes in Mineral profile of Acetes during ice storage

Mineral content 0th Day 9th Day Cadmium (ppm) BDL BDL Copper (ppm) 7.41 16.49 Iron (ppm) 130.99 85.23 Zinc (ppm) 35.83 46.18 Phosphorous (%) 1.89 1.56 Calcium (%) 3.45 2.88 Potassium (%) 0.25 0.18 Magnesium (%) 0.47 0.42 Sodium (%) 0.92 0.82 BDL: Below Detection Limit

Table.5 Microbial changes during ice storage study of Acetes

Storage period (Days) TPC (cfu/g) 0 1.42 x 105 3 2.66 x 105 6 2.84 x 105 9 3.50 x 105 11 3.66 x 105 cfu = colony forming units

Table.6 Sensory changes during ice storage study of Acetes

Storage Colour Appearance Texture Odour Overall period (Days) Acceptability 0 8.27±0.47a 8.41±0.58a 8.09±0.52a 8.57±0.52a 8.55±0.47a 3 8.06±0.68a 8.31±0.80a 7.75±0.65b 7.98±0.08b 8.31±0.64a 6 7.88±0.58b 7.81±0.65b 7.83±0.74c 7.81±0.65bc 7.81±0.59b 9 7.11±0.70bc 6.72±0.67b 6.61±0.42c 7.00±0.61bc 7.28±0.26b 11 6.01±0.52c 5.72±0.45b 5.98±0.34c 6.90±0.61c 6.32±0.46c Different letters in the same column indicate the significant difference (p <0.05). Values are mean ± SD (n=3).

Table.7 Sensory changes during ice storage study of cooked Acetes

Storage Colour Appearance Texture Taste Odour Overall period (Days) Acceptability 0 8.60±0.52a 8.60±0.52a 8.10±0.70a 8.53±0.53a 8.05±0.60a 8.65±0.47a 3 8.25±0.53a 7.69±0.59b 7.88±0.83a 7.15±0.46ab 7.88±0.58b 8.00±0.60ab 6 7.69±0.53ab 7.81±0.46b 7.56±0.42a 7.50±0.46ab 7.63±0.52bc 7.94±0.23ab 9 7.00±0.56b 7.17±0.50b 7.11±0.6b 7.39±0.49bc 7.22±0.26bc 7.28±0.57bc 11 6.90±0.48c 6.34±0.93c 6.20±0.59b 6.93±0.76c 6.34±0.87c 6.98±0.45c Different letters in the same column indicate the significant difference (p <0.05). Values are mean ± SD (n=3).

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This is probably due to the oxidation of 31.41% and PUFA was reduced from 30.07% polyunsaturated fatty acids from the muscles to 22.32% on 9th day of ice storage. Some of caused by the presence of oxygen inside the the MUFA i.e. Linoleic acid, Octadecadienoic plastic bag. According to Srinivasan et al., acid, Ecosadienoic acid were not detected 1966, when the prawn shell is removed, after 9th day of ice storage. The changes in superficial tissues damaged and an important fatty acid profile of Acetes during ice storage barrier against oxygen is lost. might be attributed to enzymatic and bacterial activity. Oxidation of fats especially pH value of Acetes increased from 6.56 to unsaturated fatty acids could be the reason for 8.09 during ice storage up to 11th day. The the loss of some of the MUFA. This can be increase in pH value indicates the protein very well correlated with the increased value degradation which produces alkaline of PV and TBARS value of Acetes during ice substances such as ammonia and other storage and both are the indicators of primary amines. The increase in pH value in the and secondary oxidations of fat. present investigation can be very well correlated with the increase in TMA and Changes in mineral profile TVB-N values. Kirshnick et al., 2006 also reported increase in pH of M. rosenbergii Heavy metal like cadmium was not detected during ice storage up to 14 days. Similarly in Acetes (Table 4). However essential Nip et al., 1985 also observed a significant minerals like Cu, Fe, Zn, P, Ca, K, Mg and increase in muscle pH of whole M. Na were reported in good proportion. Yanar rosenbergii stored in ice. and Celik, (2004) reported the presence of Ca, P, Na and Fe in green tiger shrimp. The Changes in fatty acid profile minerals like Fe, Zn, P, Cs and Na in the Acetes were found to be decreased on 9th day Although the fat content in fresh Acetes was of ice storage. This decrease in mineral might found to be very less i.e. 0.60%, their fatty be attributed to the leaching out effect during acid profiles have shown some interesting ice storage. findings (Table 3). The sum of SAFA was found to be 37.47%, MUFA 32.5% and Microbial changes PUFA were 30.07% in fresh Acetes at day 0 of ice storage study. Emami et al., (2014) From the results it was observed that total reported sum of SFA, MUFA and PUFA as plate count in Acetes increased gradually from 37.26%, 24.9% and 37.84% respectively in P. 1.42 x 105cfu/g to 3.66 x 105cfu/g (Table 5) Vannamei shrimp. Similarly Emami et al., during 11 days of ice storage. This gradual 2014 also reported the presence of 49.12% increase may be attributed to the long FA, 33.76% MUFA and 16.9% of PUFA in P. adoption period for pscychrotrophs during ice semisulcatus shrimp. Balch, (2011) reported storage. Kirshnick et al., (2006) also reported that 100g steamed cooked shrimp contains a gradual increase of bacterial count in ice SFA of about 396.1 mg. Turan et al., 2011 stored M. rosenbergii. Zeng et al., (2005) reported SFA in brown colour shrimp to be reported that total viable counts of shrimp (P. about 33.04%.The essential fatty acids i.e. borealis) increased during different ice stored EPA and DHA were found in good amount in conditions. This increase in total plate count fresh Acetes i.e. 10.14% and 12.83% of Acetes during ice storage can be very well respectively. On the 9th day of ice storage correlated with the increase in TVB-N and SFA was found to be 46.45%, MUFA was TMA values in the present investigation.

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However TPC values of Acetes were very Angel, S., Weinberg, Z. G., Juven, B. J., and well within the acceptable limit on 11th day of Lindner, P., 1985. Quality changes in the ice storage. fresh water prawns, Macrobrachium rosenbergii during storage on ice. J. Food Changes in sensory quality parameters Technol., 20: 553- 560. Anon, 2013. Annual Report 2012-13. CMFRI,

Cochin: 200p. Sensory changes of ice stored Acetes are AOAC, 1995. Official methods of analysis 16th given in (Table 6). From the result it was Edn. Association of official analytical observed that sensory scores for all attributes chemists. Washington DC, USA. i.e. colour, appearance, texture, odour and AOAC, 2000. Official Methods of Analysis of overall acceptability were reduced steadily AOAC International 17th Edn. Suite 500, during the 11 days of ice storage of Acetes. 481 North Frederick Avenue, Gaithersburg, This reduction can be very well correlated Maryland 20877-2417 USA. th with the increase value of TMA, TVB-N, PV, AOAC, 2005. Official Methods of Analysis (18 TBARS and pH of Acetes during 11 days of Edn) Association of Official Analytical ice storage. Similar results were obtained by Chemists Gaithersburg, Maryland 20877- 2417 USA PP 270-310 Zeng et al., 2005 who reported decrease in APHA, 2001. Compendium of methods for the sensory scores of shrimp (P. borealis) during microbiological examination of foods. ice storage study. Further, Jeyasekaran et al., American Public Health Association, New 2006 also reported decrease in sensory score York. for Indian white shrimp (P. indicus) stored in Balch, Phyllis, 2011. Prescription for Nutritional dry ice. Similar pattern was observed for Healing, 5th Edition: A Practical A-to-Z sensory scores of cooked Acetes during ice Reference to Drug-Free Remedies Using storage (Table 7). Nevertheless, the scores for Vitamins, Minerals, Herbs & Food... A-To- both fresh as well as cooked Acetes were Z Reference to Drug-Free Remedies. within the acceptable limit on the 11th day of Published by the Penguin Group.USA Inc., ice storage. From the results of the present New York, P: 869 Basavakumar, K.V., Bhaskar, N., Ramesh, A. M., investigation, it can be concluded that Acetes and Reddy, G. V. S., 1998. Quality changes can be stored in iced condition up to 11 days. in cultured tiger shrimp (Penaeus monodon) during ice storage. J. Food Sci. Technol. Acknowledgements 35(4): 305-309. Bauer, B. A., and Eitenmiller, R. R., 1976. A The first author is thankful to Indian Council study of some kinetic properties of partial of Agricultural Research (ICAR) and purified Penaeus setiferus aryl amidae. J. Director, Central Institute of Fisheries Food Sci. 39: 10-14. Education, Mumbai for providing necessary Brasil, Ministério, Da. Agricultura, Pecuária. E. facilities for conducting this study. The first Abastecimento. Legislação de Pescadoe author also remains grateful to all the staff Derivados, Brasília, 1997. Portaria n.185, de 13 de maio de, Diário Official da União members of the Post-Harvest Technology 19 de maio de. Division, ICAR-CIFE, Mumbai. Contreras-Guzmán, E. S., 1994. Bioquímica de pescados e derivados, 409 p., FUNEP, References Emami, S. M., Abbas, M., Abolghasem, K., and Mehdi, S., 2014. Fatty Acid and Amino Angel, S., Basker, D., Kanner, J., and Juven, B. J., Acid Composition of Marine (Penaeus 1981. Assessment of shelf-life of semisulcatus) and Farmed (Penaeus freshwater prawns stored at 0°C. J. Food vannamei) Shrimp Species from Bushehr, Technol. 16: 357-366. Iran J. Appl. Environ. Biol. Sci. 4(4)262-

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How to cite this article:

Utkarsha Keer, Hina Alim, Martin Xavier and Balange, A.K. 2018. Quality Changes during Ice Storage of Acetes species. Int.J.Curr.Microbiol.App.Sci. 7(01): 2063-2071. doi: https://doi.org/10.20546/ijcmas.2018.701.248

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